📝 About This Recipe
Experience a delightful twist on an Italian classic where soft, pillowy potato dumplings are transformed into crispy, golden treasures. This dish balances the earthy aroma of fried sage with the nutty richness of browned butter, creating a textural masterpiece that is crunchy on the outside and tender within. Perfect as a sophisticated appetizer or a comforting main, this recipe elevates simple store-bought or homemade gnocchi into a gourmet experience.
🥗 Ingredients
The Gnocchi
- 500 grams Potato Gnocchi (shelf-stable or fresh)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Aromatics & Sauce
- 4 tablespoons Unsalted Butter (cold and cubed)
- 12-15 pieces Fresh Sage Leaves (whole leaves)
- 3 cloves Garlic (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Flaky Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
If using shelf-stable or refrigerated gnocchi, there is no need to boil them first. If they are stuck together, gently separate them with your hands.
-
2
Place a large, heavy-bottomed non-stick or cast-iron skillet over medium-high heat. Add the olive oil and swirl to coat the surface.
-
3
Once the oil is shimmering, add the gnocchi in a single layer. If your pan is small, fry them in two batches to avoid overcrowding, which causes steaming instead of frying.
-
4
Let the gnocchi sit undisturbed for 3-4 minutes. You want them to develop a deep, golden-brown crust on the bottom side.
-
5
Using a spatula or by tossing the pan, flip the gnocchi. Continue to cook for another 3-4 minutes, tossing occasionally, until they are crispy and slightly puffed on all sides.
-
6
Reduce the heat to medium. Push the gnocchi to the outer edges of the pan and add the cubed butter to the center.
-
7
As the butter melts and begins to foam, add the fresh sage leaves and sliced garlic into the bubbling butter.
-
8
Fry the sage and garlic for 1-2 minutes. The sage should become crisp and translucent, and the garlic should turn a light golden color (be careful not to burn it).
-
9
Once the butter smells nutty and has developed small brown specks (beurre noisette), toss the gnocchi back into the center to coat them thoroughly in the infused butter.
-
10
Sprinkle in the red chili flakes and a pinch of black pepper. Remove the pan from the heat.
-
11
Drizzle the lemon juice over the gnocchi to brighten the flavors and cut through the richness of the butter.
-
12
Transfer to a warm serving dish. Sprinkle generously with grated Parmigiano-Reggiano, flaky sea salt, and fresh parsley.
💡 Chef's Tips
Do not boil the gnocchi before frying; frying them raw results in a much better 'crunch-to-chew' ratio. Use a cast-iron skillet if possible, as it retains heat better and produces a more even, golden crust. Watch the garlic closely; it goes from golden to bitter very quickly, so add it only once the butter is already foaming. If you are making a larger batch, keep the first batch warm in a 200°F oven while you finish the rest to maintain crispness. For a vegan version, substitute the butter with a high-quality vegan butter and use nutritional yeast instead of parmesan.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Pinot Grigio or Gavi to balance the buttery richness. Serve alongside a simple arugula salad with a balsamic vinaigrette to provide a peppery contrast. Use as a unique crouton alternative on top of a creamy tomato or butternut squash soup. Serve with a side of warm marinara sauce for dipping if serving as an appetizer. Enjoy as a side dish to a pan-seared steak or roasted chicken breast.